Oatmeal Fruit Cookies (Low Fat)
8
People talking
Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long.
- Ready In:
- 28mins
- Serves:
- Yields:
- Units:
Nutrition Information
8
People talking
ingredients
- 6 tablespoons reduced fat margarine or 6 tablespoons light butter
- 3⁄4 cup brown sugar (I used 1/4 cup brown sugar Splenda and 1/4 cup brown sugar with very good results)
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 1/4 cup raisins or 1/4 cup currants
- 1⁄4 cup dried cranberries, chopped (or use more raisins)
- 1⁄4 cup chopped walnuts (optional)
- cooking spray
directions
- Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
- Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
- Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
- Stir in by hand the cranberries, raisins and nuts (if using).
- Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
- Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
- Serve or store in an air tight container.
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RECIPE MADE WITH LOVE BY
@justcallmetoni
Contributor
@justcallmetoni
Contributor
"Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long."
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Excellent recipe, although I did alter a few of the ingredients: Used a whole egg, added 3/4 tsp. baking powder, and used sweet butter. Chose not to add cranberries. Outstanding texture and flavor. My husband was (still is) thrilled. Thank you.
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Yummy cookies. First let me say that I used 1/4 cup of Splenda brown sugar and 1/4 cup of Splenda regular. For me that was almost on the verge of being too sweet with the sweetness from the raisins. I too found the dough to be to dry even though I used 1/4 cup of egg white (equal to a whole egg), I added more egg white- didn't measure- just poured a bit in, I'd say close to another 1/4 cup. I don't have quick oats so used 3/4 cup of old fashioned oats. The nuts were added to mine. The end result is a soft centered wonderful cookie that nobody would even know has been cut in fat and sugar. Kudos toni for a real keeper!
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These were really good cookies, and I love the addition of the spices. I didn't have any other fruit so I increased the raisins. Good recipe.
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I halved the recipe and the original batter seemed a little dry so I added 2 TBSP of apple sauce. I baked them for 19 minutes and the texture was perfect. I didn't use enough raisins/fruit but did add some chocolate chips. I liked the ginger taste, fairly prominent, but my girlfriend thought it was a little strong. I'll most likely make these again, thanks!
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